Smoked Chickpea Stew

How to Make Smoked Chickpea Stew

1. 1

   Step 1: Toss and smoke the chickpeas

   Preheat your pellet grill or smoker to 225°F (107°C). In a bowl, toss the cooked chickpeas with 2 tablespoons of olive oil, smoked paprika, ground cumin, and 1 teaspoon of the kosher salt to coat evenly; spread in a single layer on a perforated tray or foil-lined pan. Smoke for 30–40 minutes, stirring once halfway, until the chickpeas pick up a deep, savory smoke aroma and develop slightly crisped edges.

   For this step

   • 3 cupsCooked chickpeas (drained)
   • 2 tspSmoked paprika
   • 1 tspGround cumin
   
2. 2

   Step 2: Sauté the aromatics

   While the chickpeas smoke, heat the remaining 1 tablespoon of olive oil in a large, heavy skillet or Dutch oven over medium heat. Add the diced onion and sauté for 6–8 minutes until soft and beginning to brown, then add the minced garlic and cook 1–2 minutes until fragrant, stirring to avoid burning.

   For this step

   • 1 largeYellow onion, finely diced
   • 4 clovesGarlic, minced
   
3. 3

   Step 3: Build the stew

   Add the smoked chickpeas to the skillet with the onions and garlic, then pour in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle simmer, scraping up any browned bits, then reduce heat and simmer uncovered for 12–15 minutes to meld flavors and slightly thicken the broth.

   For this step

   • 1 14-oz canCrushed tomatoes (canned)
   • 1 1/2 cupsVegetable broth
   
4. 4

   Step 4: Finish and adjust seasoning

   Use the back of a spoon or a potato masher to lightly crush about a quarter of the chickpeas in the pot; this will thicken the stew and create a creamy body. Taste and adjust with the remaining 1/2 teaspoon kosher salt (or more to preference) and simmer another 2–3 minutes to integrate.
   
5. 5

   Step 5: Rest and serve

   Remove the stew from heat and let it rest 5 minutes to settle. Serve hot in bowls as-is or alongside rice, grains, or crusty bread to soak up the smoked tomato broth; leftover stew refrigerates well and the smoke flavor deepens overnight.

1. Preheat your pellet grill or smoker to 225°F (107°C). In a bowl, toss the cooked chickpeas with 2 tablespoons of olive oil, smoked paprika, ground cumin, and 1 teaspoon of the kosher salt to coat evenly; spread in a single layer on a perforated tray or foil-lined pan. Smoke for 30–40 minutes, stirring once halfway, until the chickpeas pick up a deep, savory smoke aroma and develop slightly crisped edges.
2. While the chickpeas smoke, heat the remaining 1 tablespoon of olive oil in a large, heavy skillet or Dutch oven over medium heat. Add the diced onion and sauté for 6–8 minutes until soft and beginning to brown, then add the minced garlic and cook 1–2 minutes until fragrant, stirring to avoid burning.
3. Add the smoked chickpeas to the skillet with the onions and garlic, then pour in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle simmer, scraping up any browned bits, then reduce heat and simmer uncovered for 12–15 minutes to meld flavors and slightly thicken the broth.
4. Use the back of a spoon or a potato masher to lightly crush about a quarter of the chickpeas in the pot; this will thicken the stew and create a creamy body. Taste and adjust with the remaining 1/2 teaspoon kosher salt (or more to preference) and simmer another 2–3 minutes to integrate.
5. Remove the stew from heat and let it rest 5 minutes to settle. Serve hot in bowls as-is or alongside rice, grains, or crusty bread to soak up the smoked tomato broth; leftover stew refrigerates well and the smoke flavor deepens overnight.